Gochujang Salmon Stir-Fry
A vibrant, flavorful salmon dish infused with the bold, sweet, and spicy notes of Korean gochujang, balanced with soy sauce and sesame oil. Quick to prepare and cook, it's perfect for a healthy weeknight dinner.
Ingredients
- 2 fillets salmon skin-on or off
- 1 tbsp soybean paste (doenjang
- 2 tbsp gochujang Korean chili paste
- 2 cloves garlic minced
- 1 tbsp soy sauce low sodium
- 1 tsp sesame oil toasted
- 1 tbsp honey or maple syrup
- 0.5 tsp black pepper freshly ground
- 1 tbsp neutral oil for cooking
Instructions
- Pat salmon fillets dry with paper towels to ensure a crispy exterior.
- In a medium bowl, combine the soybean paste (if using), gochujang, minced garlic, soy sauce, sesame oil, honey, and black pepper. Whisk until the sauce is smooth.
- Heat the neutral oil in a large non-stick skillet over medium-high heat until shimmering.
- Add the salmon fillets to the hot skillet, skin-side down if applicable. Cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
- During the last 2 minutes of cooking, pour the prepared gochujang sauce evenly over the salmon. Let it simmer gently, allowing the sauce to thicken slightly and coat the fish. Ensure the sauce doesn't burn.
- Remove the salmon from the skillet and serve immediately with your favorite sides.
Notes
Serve this delicious salmon with steamed jasmine rice and a side of stir-fried or roasted vegetables like broccoli or asparagus. For an extra garnish, sprinkle with sesame seeds and chopped green onions. You can adjust the amount of gochujang for more or less spice.